Whether you are lactose intolerant or vegan, or you just enjoy the flavor, almond milk is a great alternative to cow’s milk.
“Homemade almond milk is a refreshing and surprisingly easy beverage to make at home,” says Lauren DeWolf, MS, RD, a wellness education specialist with Sharp Rees-Stealy's Center for Health Management.
“I enjoy making my own so that I know exactly what ingredients go into it,” she says. “It makes a wonderful addition to everything from coffee and smoothies to sauces and soups.”
DeWolf recommends saving the nut pulp to use in baked goods, granola or to add protein to smoothies. It can also be dehydrated in the oven on its lowest setting, or frozen for future use.
Allergic to almonds, or simply don't like them? You can easily substitute an equal amount of hazelnuts, and soak in room-temperature water.
Homemade Almond Milk
Add maple syrup, dates or even a dash of cinnamon for an extra flavor kick.
Yields 4 (1-cup) servings
Ingredients
1 cup raw almonds
4 cups filtered water, plus 2 cups for soaking almonds
Pinch of salt (optional)
1 tablespoon maple syrup (optional)
1 to 2 dates (optional)
1 teaspoon cinnamon (optional)
Directions
Place almonds in a heat-safe glass dish. In a medium pot, bring 1 1/2 cups of water to a boil. Once boiling, pour water over the almonds. After it has cooled to the touch, place the dish of almonds in the refrigerator and continue soaking for a total of 8 to 24 hours. The longer they soak, the creamier the almond milk.
Drain and rinse almonds. Add almonds to a high-powered blender with the remaining 4 cups of water and any optional ingredients. Blend on high power for at least 1 minute.
Strain through a nut milk bag or double layer of cheesecloth into a large bowl, then transfer to a glass jar. Store in the refrigerator for up to 2 days.
Tip: If you have leftovers after 2 days, freeze in cubes to toss into smoothies.
